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Protein-based Fat Replacers – A Review of Recent Advances
Taylor & Francis Verlag | 2021|Keywords: Animal-protein based fat replacer, protein based fat replacer, plant–protein based fat replacer -
Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer
Elsevier | 2020|Keywords: Fat replacer -
Advances in edible oleogel technologies – A decade in review
Elsevier | 2017|Keywords: Hardstock fat replacer -
Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study
Elsevier | 2018|Keywords: Fat replacer -
Application and functions of fat replacers in low-fat ice cream: A review
Elsevier | 2019|Keywords: Fat replacer -
Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt
Elsevier | 2013|Keywords: fat replacer -
Functional and therapeutic potential of inulin: A comprehensive review
Taylor & Francis Verlag | 2019|Keywords: fat replacer -
Effect of long‐chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage
Wiley | 2012|Keywords: Fat replacer -
Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization
Elsevier | 2019|Keywords: Fat replacer -
Preparation and properties of potato amylose-based fat replacer using super-heated quenching
Elsevier | 2019|Keywords: Fat replacer -
Use of Yuja (Citrus junos) pectin as a fat replacer in baked foods
Online Contents | 2014|Keywords: fat replacer -
Influence of fat replacers on the chemical, textural and sensory properties of low‐fat Beyaz pickled cheese produced from ewe's milk
Wiley | 2015|Keywords: Fat replacer -
Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies
Wiley | 2018|Keywords: fat replacer -
Influence of cellulose nanofibrils on the structural elements of ice cream
Elsevier | 2018|Keywords: Fat replacer -
Dietary fiber from orange byproducts as a potential fat replacer
Elsevier | 2013|Keywords: Fat replacer -
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
Elsevier | 2015|Keywords: Fat replacer -
Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
Elsevier | 2020|Keywords: Fat replacer -
Functional properties and applications of basil seed gum: An overview
Elsevier | 2017|Keywords: Fat replacer
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